Plum Dumplings (Zwetschgenknödel)

Course : Dumplings
Serves: 6
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3 medium potatoes (about 1 pound) -- pared and cut into pieces
12 pieces sugar
12 medium purple plums -- pitted
1 teaspoon Almond extract (optional)
2 large eggs
1 teaspoon salt
1/3 cup margarine or butter -- softened
1 1/2 cups all-purpose flour
8 cups water
1 teaspoon salt
1/2 cup dry bread crumbs
2 tablespoons margarine or butter
1/4 cup sugar
4 teaspoons ground cinnamon

Preparation / Directions:

1.Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes. Put potatoes through ricer. Cover and refrigerate until cold. 2.Place sugar cube in each plum; sprinkle each cube with 1 drop almond extract. Mix 2 cups of the potatoes, the eggs and 1 teaspoon salt; stir in 1/3 cup margarine and the flour. Shape into flattened rectangle on lightly floured cloth-covered board. 3.Roll pastry into rectangle, 16 x 12 inches. Cut into 4-inch squares. Place plum on each square. Moisten edges of squares with water. Bring corners up and together; pinch to seal. Shape into smooth ball. 4.Heat water and 1 teaspoon salt to boiling in Dutch oven. Place 6 dumplings, 1 at a time, in boiling water. Cover and simmer until done, 8 to 10 minutes. (To test for doneness, cut 1 dumpling into halves; dumplings should be firm but not gummy.) Remove dumplings with slotted spoon. Repeat with remaining dumplings. 5.Cook and stir bread crumbs in 2 tablespoons margarine until light brown. Roll dumplings in crumbs. Mix sugar and cinnamon; sprinkle over dumplings.

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